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Sous Vide Poultry and Pork

Vacuum cooking applied to pork and poultry. You will master the technique and learn about the equipment so that you can easily get the most out of these two types of meat.

Tony Botella

TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella

TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

The technique and skill of sous vide cooking for poultry and pork

Tony Botella, a renowned chef with more than 20 years of experience in sous vide cooking, brings to you in this online course all the understanding, technique and advice necessary to get the most out of sous vide cooking of poultry and pork.

Vacuum cooking opens the door to a whole world of possibilities for cooking meat, allowing us to achieve more intense flavours and unique textures for our meat dish recipes.

We have selected different cuts of meat so that you can learn to make a variety of dishes:

Turkey: whole lean poultry

Suckling pig: whole piece of young meat on the bone

Iberian pork cheeks: a mature piece of meat

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Course Syllabus

The cooking of pork and poultry to perfection

What you'll learn

Learn how to achieve the perfect cooking of turkey, Iberian pork cheeks or suckling pig through nine spectacular, traditional and creative recipes.

With this series of videos you will learn to make classic recipes like you have never made before:

The pressing technique will save you a cooking step and the consequent shrinkage that always occurs when cooking the product. It will also help you to get the desired shapes from your culinary creations.

By applying the temperatures and times used by Tony Botella you will achieve uniform cooking of many ingredients, without them ever being overcooked or raw.

You will understand how to recognize the latest trends in terms of cooking doneness, ranging from methods that completely cook the product to others that leave them barely cooked but with all the flavor.

You will also be able to fully extract the meat juices from a product and take advantage of it in a thousand ways.

 And all this is accompanied by 9 delicious, traditional and creative recipes thanks to the knowledge of expert chef Tony Botella.

Who is it for?

This online course is aimed at both professionals and gastronomy enthusiasts who want to discover the exciting world of sous vide cooking.

Anyone who has started in the theoretical aspect of sous vide cooking  will benefit from Tony Botella’s recipes.  At Scoolinary, we recommend looking at the course “Sous vide cooking technique: what, how and why”.

And to complete the experience you can do the sous vide cooking courses of other types of meat or fish:

Sous vide international dishes

Sous vide cooking: fish and seafood

Necessary Materials

Equipment for sous vide cooking (we recommend you take the course to understand the technique and subsequently, acquire the material)

  • Vacuum packing machine
  • Cooking bags
  • Mixed oven and/or thermo circulating bain marie
  • Blast chiller or inverted bain marie

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See what our Members are saying

Very well-made

Inspiring

Giorgio Dorangricchia

Very good

Very good instructor

charalampos markakis

TIME & TEMP ARE MOST IMPORTANT

COURSE WAS VERY INTERESTING . LEARNED DEFFERENT FORMS TO COOK

ARLINE BOUTIN

Introduction

A great introduction to the basic elements of Sous Vide cookery.

James Murray

Great job

Great job

Nikolas Tsafos

Encantado

como siempre una gran experiencia hacer un curso este grandisimo profesor

Josep Huertas

Meet your Instructor

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TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella has been researching, analyzing and developing the sous vide cooking technique for more than 15 years. And, even more important, knows how to teach this technique clearly and safely.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 45m HD video
  • 9 Recipes
  • 17 Lessons
  • Recipe Book (English, Spanish)
  • 3 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Intermediate

Ratings and Reviews

4.9
Avg. Rating
536 Ratings
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What's your experience? We'd love to know!
James Murray
Posted 6 days ago
Introduction

A great introduction to the basic elements of Sous Vide cookery.

×
Preview Image
Giorgio Dorangricchia
Posted 1 month ago
Very well-made

Inspiring

×
Preview Image
Nikolas Tsafos
Posted 8 months ago
Great job

Great job

×
Preview Image
Josep Huertas
Posted 11 months ago
Encantado

como siempre una gran experiencia hacer un curso este grandisimo profesor

×
Preview Image
Raimondas Gedutis
Posted 11 months ago
Amazing

100%

×
Preview Image
ARLINE BOUTIN
Posted 1 year ago
TIME & TEMP ARE MOST IMPORTANT

COURSE WAS VERY INTERESTING . LEARNED DEFFERENT FORMS TO COOK

×
Preview Image
charalampos markakis
Posted 1 year ago
Very good

Very good instructor

×
Preview Image
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